Instant Pot Korean BBQ Country Style Ribs (+Video)
These fall-off-the-bone Instant Pot Korean BBQ Country Style Ribs are easy to make and it’s a whole meal (including rice) made in one pot!
TENDER AND YUMMY COUNTRY STYLE RIBS RECIPE
These fall-off-the-bone Instant Pot Korean BBQ Country Style Ribs are easy to make and it’s a whole meal (including rice) made at the same time in one pot. Y’all, I went outside my usual comfort zone with this one. I really wanted to make some ribs in the Instant Pot but didn’t want just the same ole thing.
WHAT ARE COUNTRY STYLE RIBS?
If you aren’t familiar, country-style ribs aren’t actually ribs. Kinda confusing, right? They are way meatier than a rib and if you are using the bone-in country-style ribs, then the bone you see is actually from the shoulder blade. So these “ribs” have some loin meat, like a pork chop, and, depending on how they’re cut, some blade meat. But they are ALL good and usually a little cheaper than your usual slab of ribs. You can make Country Style Ribs in your crock pot too. They are perfect for low and slow cooking or pressure cooking!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- country style pork ribs
- kosher salt
- five spice seasoning
- oil
- Korean BBQ sauce
- long grain rice
- water
- sliced green onion
HOW TO MAKE INSTANT POT COUNTRY STYLE RIBS:
Season ribs with salt and five spice seasoning. Make sure to coat all sides and rub it in. Turn on 6-quart (or larger) Instant Pot to sauté setting. Pour oil into the bottom of the insert.
Note: This step is optional, if you are short on time, you can skip the browning. Once the Instant Pot shows “Hot”, start adding in the ribs (two at a time) and brown each side (about 3-4 minutes per side.)
Remove browned ribs, set aside and continue browning the rest of the ribs. Don’t put too many ribs in the pot while browning or they will just steam and not brown. Add in additional oil, if necessary.
Once all the ribs are browned, turn off the Instant Pot. Remove any excess oil from the bottom of the insert. Then place all the ribs into the bottom of the pot. Pour half the bottle of Korean BBQ sauce over the top of the ribs.
If you are cooking rice with the ribs, you’ll need a small, round pressure-safe insert that fits into your Instant Pot. I am using one of my springform inserts that I lined with nonstick aluminum foil so it doesn’t leak. If using long grain rice, you need to rinse it until the water runs clear. Then pour in water and rice into insert and gently stir. You can even purchase Steamer Inserts (paid affiliate link) from Amazon that are made to fit perfectly into the Instant Pot.
Place rice insert right on top of ribs. Make sure there is enough room around the insert when it goes into the pot.
Cover Instant Pot and make sure lid is in locked position. Turn the valve on the top to “Sealing.”
Press the “Pressure Cook” button, high pressure, and set for 25 minutes. It will take about 10 minutes to come up to pressure. After it has finished cooking, allow the pressure to naturally release for 15 minutes.
Then switch the valve to “venting” to release the rest of the pressure. The float valve will drop, letting you know it is safe to open the lid.
The rice should be perfectly cooked. Just fluff it with a fork. It will be slightly orange because of the BBQ sauce that has made its way to the top of the pot. It gives the rice a really nice flavor.
I like to add some sliced green onion to the rice.
Carefully remove the rice insert (careful, it’s super hot.) Underneath, the ribs are cooked to perfection. They will be super tender and will fall apart a bit when you remove them.
Note: This next step is optional but really adds to the overall flavor of the ribs.Line a baking sheet with nonstick aluminum foil. Carefully place ribs onto sheet. Turn on your oven to the high “Broil” setting.
Pour the rest of the Korean BBQ sauce over the ribs. Making sure they are coated well.
Place the baking sheet directly under the broiler for a couple of minutes (sauce will be bubbly on top.)
Serve with rice and top with sliced green onion.
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Instant Pot Korean BBQ Country Style Ribs (+Video)
Ingredients
For the ribs:
- 2 pounds country style pork ribs
- 2 Tablespoons kosher salt
- 1 Tablespoon five spice seasoning
- 2 Tablespoons oil
- 1 bottle Korean BBQ sauce
- sliced green onion, for serving
For the rice:
- 1 cup long grain rice (rinsed until water runs clear)
- 1 cup water
Instructions
For the ribs:
- Season ribs with salt and five spice seasoning. Make sure to coat all sides and rub it in. Turn on 6-quart (or larger) Instant Pot to sauté setting. Pour oil into the bottom of the insert.
- Once the Instant Pot shows “Hot”, start adding in the ribs (two at a time) and brown each side (about 3-4 minutes per side.)
- Remove browned ribs, set aside and continue browning the rest of the ribs. Add in additional oil, if necessary.
If adding rice (optional):
- You'll need a small, round, heat-safe, pressure-safe insert that fits into your Instant Pot. I am using one of my springform inserts that I lined with nonstick aluminum foil so it doesn't leak. If using long grain rice, you need to rinse it until the water runs clear. Pour in water and rice into insert and gently stir.
To assemble:
- Once all the ribs are browned, turn off the Instant Pot. Carefully remove any excess oil from the bottom of the insert. Then place all the ribs into the bottom of the pot. Pour half the bottle of Korean BBQ sauce over the top of the ribs.
- If just cooking ribs alone, skip this step. Otherwise, place rice insert right on top of ribs. Make sure there is enough room around the sides of the insert or the Instant Pot won’t come to pressure.
To pressure cook:
- Cover Instant Pot and make sure lid is in locked position. Turn the valve on the top to “Sealing.”
- Press the “Pressure Cook” button, high pressure, and set for 25 minutes. It will take about 10 minutes to come up to pressure. After it has finished cooking, allow the pressure to naturally release for 15 minutes.
- Then switch the valve to “venting” to release the rest of the pressure. The float valve will drop, letting you know it is safe to open the lid.
- The rice should be perfectly cooked. Just fluff it with a fork. It will be slightly orange because of the BBQ sauce that has made its way to the top of the pot from the steam.
- Carefully remove the insert (careful, it’s super hot.)
Final step (optional):
- Line a baking sheet with nonstick aluminum foil. Carefully place ribs onto sheet. Turn on your oven to the high “Broil” setting.
- Pour the rest of the Korean BBQ sauce over the ribs. Making sure they are coated well.
- Place the baking sheet directly under the broiler for a couple of minutes (sauce will be bubbly on top.)
- Serve with rice and top with sliced green onion.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I like to spice it up a bit. Cut little bbq sauce and replace it with 1 heaping tbl of gochujang and a few minced thai peppers! It’s not for the weak of heart!
I’m glad you mention that. My heartburn can’t take it but I know a lot of folks want more spice so thanks for mentioning how you do it!
Fantastic! I made the korean barbecue sauce, it is easy and delicious
I’ve never heard of Korean bar-b-q sauce. Is it hoisin sauce?
If you look in my ingredient picture above, you’ll see what it looks like. You can usually find it with the other BBQ sauce is located or where the other Asian food is located in your grocery store. 🙂
We loved this so much!! Very delicious. Great job Brandie!
This was pretty simple and very tasty. I think for my 6QT IP that the 25 min was more time than needed. The 2lb of ribs were very delicate and separated a bit getting from the liner to the baking sheet. Flavor was spot-on for what I was seeking of this recipe. I used (1c. dry) basmati rice (prepared with 2-1/4c water and 1-TB butter) because that was the only full cook (i..e not ‘minute’) rice that I had in the pantry. My rice didn’t turn orange or pick up any flavors from the meat/sauce – BUT adhering to the the recipe/instructions, just using the required bottled sauce as stated, there was enough liquid in the bottom of the finished, cooked meat to get about 5 ladles (the plastic IP ladle that comes with the pot) of liquid stock to pour over the rice and that made the plain rice wonderfully flavorful. Overall, I think I will reduce the cook time to 20min and keep all other proportions the same. I also lightly salted the meat before sprinkling the Chinese 5-spice and the Korean BBQ sauce was salty enough that I could have waived off the salt on the meat. So other than the time and the added salt, I will keep all other aspects the same and enjoy this recipe again. Family loved it – stated over and over during the meal that it was very good, really nice flavor and asked me to make it again. Thank you for sharing this wonderful recipe. Going in the family favorites recipe book.
Would brown rice work in this recipe?
What’s the difference in the type of barbecue sauce can I use regular sauce do I need to add something to the regular sauce? I can’t wait to try it! Thank you!
Cheryle – you can absolutely just use your favorite BBQ sauce here. Korean BBQ sauce is generally a little thinner and sweeter and not so heavy on the tomato base. But this recipe is very flexible so use what you have! 🙂
Delicious recipe!
Do I have to brown the ribs?
Hi Jennifer! Yep, it’s in the instructions. 🙂
The recipe calls for a jar of the Korean BBQ. What size jar? My jar is almost 30 oz and I think that would be to much.
Hi Margaret – for this recipe I used a 20 oz. bottle. 🙂
Is the Korean barbecue super spicy? My husband can’t eat a lot of spicy food.
Hi Cheryl – no. Not at all. I have terrible acid reflux so I just can’t tolerate spicy foods anymore. This gives a kick of flavor but I wouldn’t call it spicy. 🙂
Where do you find the 5 spice seasoning? I have never heard of it. Can you cook
this in a slow cooker? How long? Looks amazing!
Thanks
Hi Gayle! I found it at Wal-Mart. Most stores carry it these days. I have a link above in the post to a recipe on how to make it. Hope that helps! 🙂
I haven’t made this in a slow cooker yet but if I were, I’d cook it on low for about 6 hours. You want the meat to be super tender.
Probably a dumb question…but the only water that’s added is in the insert with the rice? And if you don’t do the rice, there is no water for just the ribs (just sauce)?
I’ve had my Instant Pot and used it frequently for about a year, but I always hold my breath when it’s reaching pressure.
I think I’m making this tonight for our “snowstorm supper.”
Not a dumb question at all. You are correct about the water. The sauce is enough. No other water is added because the ribs will quickly produce a lot of juice. If it has any trouble coming to pressure, add in a cup of water or chicken broth (you can do that if you are concerned at all about having enough liquid.) It won’t hurt. Hope you love it!
This recipe sounds so good. Question: I do not have an Instant Pot, but rather a Pampered Chef Quick Cooker which is similar. Every time I have cooked something like this that uses a bbq or teriyaki sauce, the sauce caramelizes in the bottom of the pot. The pot is a mess and the bottom of the meat that touched the pot is so hard with the caramelized sauce that it has to be tossed. The top of the meat is delish. Any suggestions for preventing this?
Hi Leah, You could try putting in a more solid insert instead of wire or they have silicone now too. That would lift the meat and the sauce off the hottest part of the cooker. They should have them online where the insta pot or quick cooker accessories are sold…hope this helps..and Brandie, this recipe is fantastic thank you,
Looks yummy. I’ve made these ribs but never in this pot. Would like to have it
The electric pressure cookers are a lot less expensive than they used to be when they first came out. There are also SO many recipes out there for them. I was really intimidated by it when I first got it so it sat in the box for months. The more I use it, the more comfortable I get with it. 🙂
I have a 19 oz bottle of Korean sauce. Is that the right size?
Hey Becky – that is perfect!
Whoa! So, so good!! Incredible flavor!
So glad you loved it!